Easy Slow Cooker Chicken Pot Pie

This Easy Slow Cooker Chicken Pot Pie brings all the comforting flavors of a classic pot pie without the hassle. With tender chicken, hearty vegetables, and a rich, creamy sauce, this dish is the perfect weeknight dinner that requires minimal effort. Let your slow cooker do the work, and enjoy a delicious homemade meal with minimal cleanup.

Why Youโ€™ll Love This Recipe

  • Effortless preparationย โ€“ Simply add the ingredients to your slow cooker and let it work its magic.
  • Comfort food at its bestย โ€“ Creamy, flavorful, and packed with tender chicken and vegetables.
  • Minimal cleanupย โ€“ Everything cooks in one pot, making cleanup a breeze.
  • Perfect for meal prepย โ€“ Make a batch and enjoy leftovers throughout the week.
  • Family-friendlyย โ€“ Loved by kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Boneless, skinless chicken breasts or thighs
  • Frozen mixed vegetables (peas, carrots, corn, and green beans)
  • Cream of chicken soup
  • Chicken broth
  • Onion, diced
  • Garlic, minced
  • Dried thyme
  • Salt and black pepper
  • Refrigerated biscuit dough (for topping)

Directions

  1. Prepare the slow cookerย โ€“ Place the chicken breasts or thighs in the slow cooker.
  2. Add the ingredientsย โ€“ Pour in the frozen mixed vegetables, diced onion, minced garlic, cream of chicken soup, chicken broth, dried thyme, salt, and black pepper. Stir to combine.
  3. Cook on lowย โ€“ Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
  4. Shred the chickenย โ€“ Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot. Stir to mix evenly.
  5. Prepare the biscuitsย โ€“ Bake the refrigerated biscuit dough according to the package instructions.
  6. Serveย โ€“ Spoon the creamy chicken mixture into bowls and top each serving with a warm biscuit.

Servings and Timing

  • Servings: 6
  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours (low) or 3-4 hours (high)
  • Total Time: Approximately 7 hours (low) or 4 hours (high)

Variations

  • Dairy-free option: Use a dairy-free cream soup and substitute the biscuits with a dairy-free alternative.
  • Vegetarian version: Swap chicken for canned chickpeas or diced tofu and use vegetable broth.
  • Spicy kick: Add a pinch of red pepper flakes or hot sauce.
  • Cheesy twist: Stir in shredded cheddar cheese before serving for extra richness.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Warm on the stovetop over medium heat or in the microwave in 30-second intervals, stirring between each.
  • Freezing: Freeze the pot pie filling (without biscuits) in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

How can I thicken the filling if it’s too runny?

Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker 30 minutes before serving.

Can I use fresh vegetables instead of frozen?

Yes! Chop fresh carrots, green beans, and peas, and add them to the slow cooker as usual.

What type of biscuits work best for this recipe?

Refrigerated biscuits are the easiest option, but you can also use homemade biscuits or puff pastry.

Can I use pre-cooked chicken?

Yes, but reduce the cooking time to 2-3 hours on low, just enough to let the flavors meld together.

Is it possible to make this recipe gluten-free?

Yes! Use gluten-free cream of chicken soup and serve with gluten-free biscuits or mashed potatoes.

Can I add potatoes to this dish?

Absolutely! Dice them into small cubes and add them at the beginning of the cooking process.

Do I need to brown the chicken before adding it to the slow cooker?

No, it’s not necessary. The chicken will cook thoroughly in the slow cooker.

Can I use turkey instead of chicken?

Yes, turkey works great as a substitute in this recipe.

What can I use instead of cream of chicken soup?

You can make a homemade version by mixing a roux (butter, flour) with milk and chicken broth.

How do I make this recipe in an Instant Pot?

Cook on high pressure for 15 minutes, then shred the chicken and use the sautรฉ function to thicken the sauce if needed.

Conclusion

This Easy Slow Cooker Chicken Pot Pie is a fantastic way to enjoy a comforting, homemade meal with minimal effort. Perfect for busy weeknights or meal prepping, this recipe delivers a creamy, hearty dish the whole family will love. Whether you stick to the classic recipe or customize it with your favorite ingredients, this slow cooker meal is sure to become a staple in your kitchen.

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Easy Slow Cooker Chicken Pot Pie

Easy Slow Cooker Chicken Pot Pie

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (on low)
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Description

Thisย easy slow cooker chicken pot pieย is the perfect comfort food for busy nights! Tender chicken, hearty vegetables, and a creamy sauce come together effortlessly in your slow cooker. Serve with biscuits or a pie crust for a classic homestyle meal.


Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon paprika (optional)
  • 1 cup milk or heavy cream
  • 2 tablespoons cornstarch (for thickening)
  • 1 can refrigerated biscuits (or puff pastry, optional)

Instructions

  1. Prepare the slow cooker:ย Add chicken breasts (or thighs), frozen peas, corn, carrots, diced potatoes, onion, and garlic to the slow cooker.
  2. Make the sauce:ย In a bowl, whisk together chicken broth, cream of chicken soup, salt, pepper, thyme, parsley, and paprika. Pour over the chicken and vegetables.
  3. Cook:ย Cover and cook onย low for 6-7 hoursย orย high for 3-4 hours, until the chicken is tender.
  4. Shred the chicken:ย Remove the chicken, shred it with two forks, and return it to the slow cooker.
  5. Thicken the sauce:ย In a small bowl, whisk together milk and cornstarch, then stir into the slow cooker. Cook for anotherย 15-20 minutesย until thickened.
  6. Bake the biscuits:ย While the mixture thickens, bake the refrigerated biscuits according to the package instructions.
  7. Serve:ย Spoon the chicken pot pie filling into bowls and top with a biscuit. Enjoy!

Notes

  • For a traditional crust:ย Instead of biscuits, you can bake a pie crust separately and serve it on top.
  • Make it dairy-free:ย Use coconut milk or almond milk instead of heavy cream.
  • Add more veggies:ย Green beans, mushrooms, or bell peppers work well in this recipe.

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